Chemical Food
Mostrando 1-12 de 578 artigos, teses e dissertações.
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1. How Much do the Environmental Conditions Interfere with the Essential Oils of Eugenia spp. L. (Myrtaceae)?
Eugenia is the largest neotropical genus in the Myrtaceae family. The genus has a wide geographical distribution, occurring from Mexico to Argentina. Eugenia species are rich in essential oils. Essential oils have applications in perfumery, cosmetics, food, pesticides and medicines. Several factors can influence the chemical composition and yield of essentia
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds
The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of their proximate composition, its antioxidant potential before and after the in vitro digestibility process and ch
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão
ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing technologies for this fruit since it has been proven that its different parts have functional properties. The objectives of this work were to evaluate the physical-chemical characteristics and to determine
Revista Ceres. Publicado em: 2022
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4. Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region
ABSTRACT Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Tech
Revista Ceres. Publicado em: 2022
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5. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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6. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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7. Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk
Abstract Food quality and safety have been a concern of the world population, especially in relation to the chemical and microbiological hazards present in food. The presence of antimicrobial residues at levels above the maximum residue limit makes milk unsuitable for human consumption. In this context, the objective of this study was to analyze 184 raw milk
Food Sci. Technol. Publicado em: 2021-09
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8. High-barrier and antibacterial films based on PET/SiOx for food packaging applications
Abstract High-barrier and antibacterial materials have potential applications in the field of preservative packaging for fresh meat products. In this paper, UV irradiation and silane coupling agent (KH550) were used to modify the surface of SiOx coating on polyester (PET)/SiOx film to prepare the PET/SiOx/chitosan and PET/SiOx/chitosan-nano-ZnO composite fil
Food Sci. Technol. Publicado em: 2021-09
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9. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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10. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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11. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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12. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12